Description
The duck legs are just amazing due to the spicy sauce. With them perfectly Brussels sprouts, as well as garnish can submit mashed potatoes or boiled young potatoes.
Ingredients
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Duck
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Dry red wine
200 ml
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Mandarin
4 piece
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Garnet
3 Tbsp
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Chili
0.5 piece
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Garlic
3 tooth
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Lemon
0.5 piece
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Rosemary
8 piece
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Vegetable oil
2 Tbsp
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Black pepper
-
Salt
Cooking
The duck legs a good wash, dry with paper towel. RUB some salt and pepper. In General, the recipe are duck legs, but for some reason the packaging says "Duck" was hip.
On each piece of duck put a sprig of rosemary. I have twigs was not, so I covered with needles of rosemary.
2 Mandarin cut into slices with the peel on and put on the rosemary. Tie with cooking string.
Here, such work thighs.
Garlic peel and squeeze through the press. Chili pepper finely chop. I used dry Chile.
Prepare the wine, squeeze the juice from the lemon, the remaining two tangerines and pomegranate
Heat the oil in a pan, fry the duck thighs for three minutes on both sides. Add the garlic and chilli. In refractory form for baking put the roasted duck legs.
In the pan where we fried the ham, pour wine, pomegranate juice, juice of oranges and lemon. Add a pinch of salt, to heat, but not boil.
Preheat the oven to 200C. Pour the resulting sauce into the form. Cover the form with foil and bake for an hour and a half.
I served with boiled rice, watering sauce.
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